Crème brûlée

Preparation

1. 1

   Preheat the oven to 150°C (300°F) and get a large dish ready to hold your ramekins in a water bath.

2. 2

   Heat the cream with the split and scraped vanilla pod (make sure to get the seeds in), without letting it boil, until small bubbles appear at the edges.

3. 3

   Whisk the egg yolks with the sugar until the mixture pales and thickens slightly.

4. 4

   Pour the hot cream over the yolks in a thin stream, whisking constantly so they don't cook, then strain through a sieve to remove the pod and get a perfectly smooth texture.

5. 5

   Divide among the ramekins, place them in the dish, and pour hot (not boiling) water halfway up the sides of the ramekins.

6. 6

   Bake for 30-35 minutes, until the cream is set at the edges but still a little wobbly in the center.

7. 7

   Let cool, then chill in the fridge for at least 2 hours, ideally overnight, so it sets properly.

8. 8

   Just before serving, sprinkle evenly with sugar and caramelize with a blowtorch (or under the oven grill) until you get a golden, crackly crust.